Shrimp Run-Down
Executive Chef Donald Beam at the former Plantation Inn counted this
as one of his favorite recipes.
2 pounds medium size shrimp
3 pints coconut milk
1 large onion, sliced into rings
1 teaspoon curry powder
1 tomato, diced
1 Scotch bonnet pepper
1 clove garlic
2 ounces butter (for the marinade)
1 ounce white wine
1 ounce Worcestershire Sauce
1 ounce lime juice
Marinate shrimps for three minutes. Boil coconut milk in a thick bottom
pot until a custard is formed. Add curry powder, onion rings, tomato,
and pepper. Simmer for five minutes and remove from heat. Heat sauté
pan and remove shrimps from marinade. Add butter and garlic to sauce pan
and when butter is melted add shrimps and sauté until almost cooked.
Add the coconut milk to the already sautéing shrimp and let simmer
until shrimps are tender. Serve with boiled bananas.
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